Reposted from Let It Rip: The Bear 'Cast, which you can find and subscribe to at: podcastica.com/podcast/let-it-rip-the-bear-cast 

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We made a chicken, we named some chefs and talked about the Smashing Pumpkins.

Articles we discussed…

• https://www.cbr.com/the-bear-jon-bernthal-best-guest-star/
• https://english.elpais.com/culture/2024-08-21/liza-colon-zayas-from-the-bear-the-backbone-of-the-united-states-has-always-been-black-and-brown-people.html
• https://www.hollywoodreporter.com/tv/tv-features/the-bear-gillian-jacobs-interview-season-three-1235935286/
• https://www.bonappetit.com/story/chef-cameos-the-bear-season-three

What we cooked…

• https://www.masterclass.com/articles/how-to-truss-a-chicken-with-chef-thomas-keller
• https://www.alisoneroman.com/recipes/anchovy-butter-chicken-with-chicken-fat-croutons
• https://www.rivercottage.net/recipes/potato-dauphinoise
• https://cooking.nytimes.com/recipes/1024345-white-chicken-chili

Awesome Edmonton culinary shops

• https://knifewear.com/pages/edmonton
• https://silkroadspices.ca/
  
  
• All the music from The Bear can be found at this Radio Times article

Music is Jump to the Top and Grizzly by Leva. Podcast artwork by the amazing Randy Stevenson.

Next up: we’re going to make an Italian Beef and we’d love to answer your questions.

• You can email or send a voice message totalk@podcastica.com
• Or check out our Facebook group, where we put up comment posts for each episode, atfacebook.com/groups/podcastica